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Mad Delicious Lesson: Toasted Sandwiches

Sandwich night can be the busy cook's savior, but only if the sandwiches are good—warm, toasty, and above all, fun. This type of fast, casual dinner invites some departure-from-the-norm creative license, and this recipe should certainly inspire you to play, play, play with your food. It's an unusual but irresistible combo of delicious things: peanut butter, banana, mango, and (what's that?) jalapeño and Cotija cheese.

Eating healthy should still be delicious.

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Grapeseed oil is my preferred sandwich-toasting oil because of its forgiving smoke point and neutral flavor, allowing whatever you're squeezing between the bread more room to shine. More importantly, it also contains no water (unlike butter), so sandwiches cook up crispier. Be patient and let medium-low heat do the work in the pan. This method offers time to warm the fillings while allowing the exterior to crisp evenly. Share your results with me on Instagram @mad_delicious.

• Griddle the sandwiches for 4 to 6 minutes on each side, pressing gently to ensure that all the surface area of the bread is in contact with the pan. Be patient, and let it cook without peeking (you'll get a more even toast that way).

Be sure to coarsely mash the banana; you want to keep some texture there. Serving to kids with sensitive palates? Leave off the jalapeño; the sandwiches will still be great. For a killer brunch, serve with an over-easy egg.